Herb roasted chicken with vegetables is a timeless, elegant dish that brings comfort and flavor to the dinner table. With golden, crispy skin, juicy meat, and a medley of herb-infused root vegetables, this one-pan meal is ideal for Sunday dinners, holidays, or any occasion that calls for something hearty and wholesome.

Why You’ll Love This Recipe

One-pan meal with both protein and vegetables
Crispy skin and tender, juicy chicken every time
Fresh herbs and garlic add aromatic, savory depth
Perfect for family dinners, meal prep, or festive gatherings
Simple to prepare yet impressive in presentation

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the chicken:

Whole chicken (4–5 pounds)
Olive oil or melted butter
Garlic (minced)
Fresh rosemary
Fresh thyme
Fresh parsley
Salt
Black pepper
Lemon (halved)
Onion (quartered)

For the vegetables:

Potatoes (Yukon Gold or red potatoes, chopped)
Carrots (peeled and chopped)
Pearl onions or red onions
Olive oil
Salt and pepper
Fresh herbs (same as used for chicken)

Directions

Preheat oven:
Preheat your oven to 425°F (220°C). Prepare a large roasting pan or oven-safe skillet.
Prepare the chicken:
Pat the chicken dry with paper towels. Rub olive oil or melted butter all over the skin. Season generously with salt, pepper, garlic, and chopped herbs. Stuff the cavity with lemon halves and onion quarters.
Truss and season:
Tie the legs together with kitchen twine if desired. Tuck wings under the body. Let the seasoned chicken sit at room temperature for 30 minutes to promote even cooking.
Prepare the vegetables:
In a large bowl, toss potatoes, carrots, and onions with olive oil, salt, pepper, and a handful of chopped herbs. Spread them in the bottom of the roasting pan.
Roast the chicken:
Place the chicken on top of the vegetables, breast side up. Roast uncovered for 1 hour 20 minutes to 1 hour 30 minutes, or until the thickest part of the thigh reaches 165°F (74°C).
Rest and serve:
Let the chicken rest for 15 minutes before carving. Serve alongside the roasted vegetables, garnished with extra herbs if desired.

Servings and Timing

Servings: 6
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Resting Time: 15 minutes
Total Time: 2 hours 5 minutes

Variations

Citrus herb twist: Add orange slices and sage for a brighter flavor profile.
Spicy version: Rub the chicken with smoked paprika and chili flakes for extra heat.
Garlic lovers: Add whole garlic cloves among the vegetables for roasted garlic flavor.
Vegetable mix-up: Use Brussels sprouts, parsnips, or sweet potatoes for variety.

Storage/Reheating

Storage: Store leftover chicken and vegetables in an airtight container in the refrigerator for up to 4 days.
Freezing: Freeze carved chicken portions in freezer bags for up to 2 months.
Reheating: Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual portions.

FAQs

How do I ensure my chicken stays juicy?

Do not overcook. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C). Resting after roasting also helps retain juices.

Can I roast the chicken without vegetables?

Yes, but the vegetables absorb flavorful juices during roasting, enhancing the overall dish.

Can I use dried herbs instead of fresh?

Yes, use one-third the amount of dried herbs in place of fresh.

Should I baste the chicken during cooking?

Optional, but not necessary. Basting every 30 minutes can enhance the crispiness and flavor of the skin.

How do I get extra crispy skin?

Pat the chicken completely dry before seasoning, and roast uncovered. You can also broil for the last 2–3 minutes.

Can I use boneless chicken instead?

This recipe is designed for a whole chicken, but you can adapt it using bone-in thighs or breasts. Adjust cooking time accordingly.

Do I need to flip the chicken during roasting?

No, roast breast-side up the entire time for even cooking and crisp skin.

What size pan should I use?

A large roasting pan or cast-iron skillet works well. Make sure the chicken fits comfortably with space for vegetables.

Can I prep everything the night before?

Yes, you can season the chicken and prep the vegetables ahead of time. Keep refrigerated until ready to roast.

What should I serve with this dish?

It pairs beautifully with a green salad, crusty bread, or a simple pan gravy made from the drippings.

Conclusion

Herb roasted chicken with vegetables is the quintessential comforting meal—wholesome, flavorful, and satisfying. Whether you’re cooking for guests or meal-prepping for the week, this dish offers a perfect balance of protein, vegetables, and robust flavor, all from one pan. With crispy skin, juicy meat, and herbed roasted vegetables, it’s a classic worth mastering.

Herb Roasted Chicken with Vegetables

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Herb Roasted Chicken with Vegetables is a wholesome and flavorful one-pan meal made with juicy chicken, aromatic herbs, and a medley of roasted root vegetables. It’s perfect for a comforting family dinner.

Author: Emma Harper
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Yield: 6 servings 1x
Category: Main Dish
Method: Roasting
Cuisine: American
Diet: Halal

Instructions

Preheat oven to 425°F (220°C).
In a small bowl, mix 2 tbsp olive oil with rosemary, thyme, parsley, minced garlic, salt, and pepper.
Pat the chicken dry with paper towels. Rub the herb mixture all over the chicken, including under the skin where possible.
Place the lemon halves inside the chicken cavity. Tie legs together with kitchen twine if desired.
In a large roasting pan, toss carrots, potatoes, onion, and celery with remaining 1 tbsp olive oil, salt, and pepper. Spread evenly around the pan.
Place the chicken on top of the vegetables breast side up.
Roast in the preheated oven for 1 hour 15 minutes to 1 hour 30 minutes, or until the internal temperature reaches 165°F (75°C) in the thickest part of the thigh.
Baste the chicken with pan juices once or twice during roasting.
Remove from oven and let rest for 10–15 minutes before carving. Serve with roasted vegetables.